My Chicken Parm

Recipe by Lori Mama
READY IN: 45mins
YIELD: 4 portions
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • For the tomatoes:
  • Preheat the oven to 475.
  • On a non stick baking sheet, place the prepared tomatoes, cut side up.
  • Season with salt and pepper.
  • Sprinkle the garlic pieces among the tomatoes.
  • Roast 40 minutes.
  • Cool slightly.
  • Remove to cutting board and chop finely.
  • Drain in a sieve for 15 minutes.
  • Place in a bowl, add the basil and mix.
  • Taste for seasoning and set aside.
  • For chicken:
  • Lower the oven to 375.
  • Prepare 3 pie plates, one with the flour (add the seasoning), one with egg (add a touch of water) and one with the Panko.
  • Take the chicken, remove the tenderloin pieces and cut the large portions into 2 equal pieces horizontally.
  • You should end up with 4 portions.
  • Take one piece at a time and dip into the flour, coating each side, then in the egg wash, both sides and finally in the Panko, both sides. Do the same with the tenderloins.
  • Set aside on a plate.
  • In a non stick, oven going, large skillet, heat the oil over medium high heat.
  • Saute the chicken pieces, on one side, in the hot oil, for approximately 5 minutes. Turn chicken over and place the pan into the oven. Bake 20 minutes.
  • Remove the pan (careful, the handle will be hot!) and divide the tomato sauce equally on top of the larger chicken portions. Tenderloins are the cooks treat.
  • Put a slice of cheese on each piece and sprinkle the Parmesan over top. Return to the oven and continue to bake until cheese has melted.
  • Serve hot.